No Bake Mini Blackberry Cheesecakes

In the world of desserts, cheesecakes hold a special place for their creamy texture and rich flavor. But often, the thought of making a cheesecake can seem daunting due to the baking involved. That’s where these No-Bake Mini Blackberry Cheesecakes come into play, offering the perfect blend of ease, elegance, and exquisite taste. Perfect for any occasion, from summer gatherings to cozy winter dinners, this recipe is sure to impress.

Ingredients:

For the crust:

• 1 sleeve (9 crackers, 140 grams) graham crackers
• 4 tablespoons (57 grams) unsalted butter, melted

For the cheesecake:

• 12 ounces (340 grams) cream cheese, at room temperature
• 1/2 cup (100 grams) granulated sugar
• 3/4 cup (180 grams) heavy cream
• 1 teaspoon lemon juice
• 1/4 cup (80 grams) blackberry preserves

For the topping:

• 1 cup (145 grams) blackberries
• 1 tablespoon granulated sugar
• 2 teaspoons lemon juice
• Blackberries, for garnish

Directions:

For the crust:

1. Start by thoroughly greasing a mini cheesecake pan to ensure that your cheesecakes come out perfectly.
2. Crush the graham crackers in a food processor until finely ground, then blend in the melted butter until the mixture is well moistened.
3. Evenly divide the crust mixture among the cavities of the cheesecake pan, pressing firmly to form the base. A shot glass can be a handy tool to press down the crust evenly.

For the cheesecake:

1. In an electric mixer, beat the cream cheese and sugar at medium-high speed until the mixture is creamy and smooth.
2. Incorporate the heavy cream, lemon juice, and blackberry preserves, continuing to beat for 2 to 3 minutes. The goal is to achieve a thick and frosting-like consistency.
3. Divide this creamy mixture among the cheesecake cavities and then cover with plastic wrap to chill.

Let the cheesecakes set by chilling them in the refrigerator until firm, which will take at least 4 hours, though overnight is ideal for the best results. These delights can be stored in the fridge in an airtight container for up to 2 days.

For the topping:

1. Puree the blackberries, sugar, and lemon juice in a blender or food processor.
2. Top each mini cheesecake with a dollop of this vibrant berry sauce and garnish with fresh blackberries for that final touch.

Serving:

These mini cheesecakes are not only a joy to make but also a pleasure to serve. The combination of the crunchy crust, creamy filling, and tangy blackberry topping creates a symphony of flavors in your mouth.

Preparation time is just about 30 minutes, excluding the chilling time, making this recipe a perfect go-to for when you want to impress

without spending hours in the kitchen. Each batch serves 12, allowing you to cater to a crowd or enjoy leftovers at your leisure.

Whether you’re a seasoned baker or a novice in the kitchen, these No-Bake Mini Blackberry Cheesecakes are foolproof. They offer a refreshing twist to the traditional cheesecake with the added bonus of no oven required. Perfect for any season, these cheesecakes are especially delightful during the summer when the thought of turning on the oven is less than appealing.

Imagine the delight of your guests as they bite into these individual servings of bliss. The combination of the crumbly graham cracker crust, the creamy cheesecake filling, and the tangy blackberry topping is sure to make these mini cheesecakes a hit at any gathering. So, next time you’re looking for a dessert that’s as easy to make as it is delicious, remember these No-Bake Mini Blackberry Cheesecakes. Happy no-baking!